Curry is an ancient Indian power that is a blend of a various of spices. There are many anti-oxidants and other claimed health benefits of this flavorful blend of spices. In the Caribbean, we use this powder in goat and chicken dishes most often. Generally, those two meats are cooked in the same fashion but, because shrimp is a more delicate protein, curried shrimp is cooked slightly different. Here is how I whip this dish up!
- 1 can coconut milk + 1 can water
- 3 tbsp curry powder
- 1 large potato
- green pepper
- 1/4 c raisins
- 1 tbsp olive oil
- black pepper
Directions: Clean, de-vein and lightly season shrimp with salt, black pepper and curry. Place in the refrigerator.
Saute a cubed onion, green pepper and oil in a skillet. Once caramelized pour the coconut milk into the pan and whisky in the remainder curry. Add cubed potatoes and bite sized carrot slices into the coconut milk and curry mix. Simmer on medium heat stirring occasionally. As the mixture thickens add water periodically for desired texture. Be sure to add salt and black pepper to taste.
Once the potatoes and carrots are soft, add the shrimp and raisins. Turn the heat on low. Allow the shrimp to slowly cook and absorb the flavors. At the sight of one pink shrimp, turn off the heat. Your dish is finished!
Let the curried shrimp to sit for 20 minutes before serving over a bed of rice. I added fresh diced tomatoes. Avocado works well too!
*Disclosure: I don’t cook based on recipes, but I do my best to translate the steps I take when preparing dishes for you guys 🙂